Veggie Stew with Buttered Cabbage

This hearty stew is delicious, filling and uses up your leftover veggies. What's not to like?

Ingredients

1 broccoli head, chopped into small florets

1 small cauliflower, chopped into small florets

1/2 head celery, roughly chopped

1 onion, roughly chopped

1 bunch spring onions, whites only, chopped roughly

1 bulb garlic, cloves skinned and kept whole

500g carton passata

1 can butter beans

1 cup water

1 knob butter

1 vegetable stock cube

Salt and pepper

Instructions

In a large pan, melt a knob of butter and add the onions, spring onion whites and garlic cloves. Soften over a low heat for 2-3 minutes.

Add remaining vegetables and gently fry.

Stir in the passata, water, butter beans, stock and seasoning.

Put lid on pan and cook for 60 minutes, checking regularly to stir and add more water if necessary.

Prepare the buttered cabbage. Add shredded cabbage to a nonstick pan with a few tablespoons of water. Cook until tender. Drain any remaining water and stir in a knob of butter, salt and pepper to taste.

This is a neat little dish for being creative with your leftovers. You can have them hot or cook them the night before to take cold to work for lunch. For best results keep your leftover veg in the fridge with your roast until you need them for this recipe.